Mochi Milk Bread French Toast with Strawberry-Lemon Compote

I know I write a lot about breakfast. Can’t help it. It is, after all, the most important meal of the day, and Portland has such a cultish breakfast and brunch culture (and let’s face it; brunch is just breakfast with alcohol). It might just be that we are humble, foul-weather folk who will eat anything that tastes good with coffee. Best not to analyze it too closely, I guess.

Thing is, I hate waiting for breakfast. Absolutely hate it with a searing napalm passion. My favorite breakfast joints in town were discovered because of my impatience; I’ll gladly pay a little extra for the fact that we never have to wait for a table at Sub Rosa, and I love Denny’s-esque Tabor Hill Cafe just as much for the same reason (and despite their insistence on providing only depressingly peaked, generic hot sauce in lieu of Tabasco).


I can make breakfast at home. It’s so easy, that unless I’m feeling particularly lazy or like a princess, there’s not a lot of reason to leave the house for it. Especially when I had the foresight to buy a loaf of mochi milk bread from An Xuyen (located in my neighborhood, but they’re also a supplier to Uwajimaya). Mochi milk bread is basically the Vietnamese take on brioche, made with the addition of mochi flour for extra tenderness and sweetness.

I made a basic custard of egg and whole milk, added a bit of sugar, a couple scratches of nutmeg and a drop of homemade bourbon vanilla, then plunked in thick slices to sponge it up. I browned them on both sides and then put them in the oven to cook the custard through and let the sides get a bit toasty. Meanwhile, I made a quick compote by warming sliced strawberries with some of the Meyer lemon marmalade that I canned a couple months ago. Just like that, lickety-split, and you’re patting down your apron.

A sprinkle of powdered sugar is all you need to make this quick-fix breakfast look like something worth dropping an easy $10 on, yet you didn’t even have to get dressed. Add some slices of bacon or sausages on another small side plate for added effect. Oh, and add a mimosa (or two), why don’t you, and make it brunch.
Leaving the house is so overrated.

About Heather

Gilding the lily since 2006.
This entry was posted in Brekkie, Classical and Eurotrashical, Comfy, Fruit, Puttin' Up, Vegetarian-ish, Viet-Thai. Bookmark the permalink.